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Notes

For a thinner cereal, reduce or eliminate the flax meal or chia seeds.

Nutrition

Nutrition Facts

Low Carb Oatmeal Hot Cereal

Amount Per Serving

Calories 120Calories from Fat 90

% Daily Value*

Total Fat 10g15%

Saturated Fat 7g35%

Polyunsaturated Fat 1g

Sodium 95mg4%

Potassium 114mg3%

Total Carbohydrates 7g2%

Dietary Fiber 5g20%

Sugars 1g

Protein 3g6%

Vitamin A4%

Calcium21%

Iron8%

* Percent Daily Values are based on a 2000 calorie diet.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Comments

Hi, I wanted to give this a try cause I miss oatmeal. But it didn’t thicken up for me. The recipe says use 1 1/3 cup water and the same amount for water. After boiling it was mainly liquid. I put all the other stuff in and boiled it again then have it on low for 7min but it’d still runny for me.

When temps cool down, this is one of my absolute favorite things to have for breakfast! I like that your recipe makes 3 servings; I would make it and eat one, and stash the other two servings in the fridge for easy breakfasts later in the week!

Hi Lisa,
I first wanted to thank you for posting this recipe.
I did try it as written except for the coconut flour. I didn’t have that or the special sugars. So I just omitted them.
I thought it was tasty, but yes a bit too thin, probably because of the coconut flour. I have made this recipe my own and I absolutely love this. My 2 and 1 year old sons eat this porridge almost every morning.
I wanted to share my technique for the almond milk since I make it fresh every morning just for this recipe.
First I put one to two tablespoon of Kerry Gold in with the coconut (I buy the unsweetened shreds from sprouts) I let this toast on medium while I make the almond milk.
For the almond milk I use 1/4 cup Almond flour, and 1 1/2 cups of water. I add a dash of vanilla, a dash of almond extract and a tablespoon of coconut sugar.
I add all of this to my vitamix and blend on high for 3 minutes. I actually time this with my watch.
I keep an eye on the coconut and butter, stirring so it doesn’t burn.
Once the 3 minutes are up I pour the whole pitcher of almond milk into the pot, then I add 2 heaping tablespoons of flax seed ground and 2 tablespoon of the chia seeds. It usually come to a boil pretty quick so I stir constantly and then remove from the heat and keep stirring. My boys love blueberries so I usually add a cup of frozen blueberries to this.
I sometimes add banana if I am out of blueberries.
I wanted to share this as I have seen so many recipes for almond milk that requires you to strain it and I just don’t have time for that. This works perfectly. I don’t add any more water and it’s great.
This stuff is so amazing.
I can’t thank you enough for you magical engineer brain. Can’t wait to try more of your recipes.
By the way I buy the ground organic flax, organic chia and the organic almond flour at Costco. Huge huge savings and at 2 TBLSP a day, this will last a while.
And a word of caution as this porridge tends to get the bowels moving. Just don’t be alarmed.

I didn’t read the comments until after I made it, but did when mine turned out so thin. Next time, I will reduce the liquid to half. I love having a low carb alternative to oatmeal. All the suggestions for adjustments and additions by commenters were great. I also add 1/3 to 1/2 C plain fat free yogurt (Chobani or Fage) to my hot cereal as a higher protein / slightly lower carb milk replacement. I like the creamy texture it gives, plus the added bulk, and good probiotic cultures.

I made this but with chia seeds and also found it too thin so I added 2 Tablespoons each of ground flax and chia seeds. I let it sit for 15-20 minutes … It turned out perfect … I added cream and butter … Yummy!

Has anyone toasted the coconut and then bageed all the dry ingredients, to cook in microwave as desired? Hubby eats breakfast at work and would love to be able to have this packed. We already have the single serve almond milk, which doesn’t have to be refrigerated until opening.

I was craving hot oatmeal and found this recipe. As others noted liquid measurements for milk and water looked like a lot. I reduced to 1 cup each and was still runny. I added 3 Tbspb of chia seeds and that gave it the desired texture. Topped with a few blackberries and walnuts. Next time I will start with only 1 cup of liquid and add as needed. I like the coconut flavor. Thanks for the recipe.

I toasted both the coconut and flax seeds first, then added 1/2 c coconut milk and 1/2 c unsweetened almond milk. Brought to boil, added vanilla, nutmeg, cinnamon, and a good dose of sugar free maple syrup. It thickened on me when taking off the stove, so just added almond milk to the consistency I prefer. Quite tasty!!!! I will make this again for sure.

Based on the reviews I made some tweaks. I started with the 1/2 cup coconut and toasted it in a skillet, then put it in a sauce pan with half as much almond milk and half as much heavy cream instead of water. I got it really hot, boiling – and cut off the heat then added vanilla extract, 2 T of coconut flour and 1 T of flax. I had to add just a touch (about 2 T more almond milk), but it wound up the right consistency. I used a combination of 2 T swerve, 2 doonks of stevia, and 3 drops of sucradrops to sweeten. Served with butter, cinnamon, and MCT oil. I also added about 1/4 t salt to round out the flavors. IT was EXCELLENT – thanks for a great recipe.

Please do add more notes to the recipe. I’ve been looking forward to trying this for a couple of months now & I have to say, huge disappointment for my first try. I kept adding more coconut flour, flax and Chia to try to get some semblance of a oatmeal texture (rather than soup) but never really got there. There was finally so much flax that the whole thing turned out slimy. Since people are having wildly differing results, I might suggest recommending that people start with the initial 1 1/3 c of coconut milk/cream then adding up to another 1 1/3c of water as needed. It seemed like it would be way to much liquid, and it was. Sorry to be negative…I hate that. But want others to know to potentially reduce the liquids or have the same mess I did.

OMG-this sounds great. We’ve had a warmer than usual winter in north TX but I still love having a warm “cereal” in the mornings when I eat breakfast. I am going to try it as written and expect that I will love it. Thanks for sharing!

I made this exactly as written with the flax meal and as the previous posted noted, mine was way too thin. I even added another 3 T coconut flour, one at a time to test thickness, and it’s still too watery.

Since I can’t eat all of it in one go. Will this keep in the fridge at all? If I eat some on Monday, will it keep thru Tuesday and Wednesday? Or should I just lower the servings? I haven’t tried it yet.

Hm….should the recipe read 1 1/3 cup almond milk OR 1 1/3 c water? I had to double the coconut and triple the coconut flour to get it to thicken! When it did thicken, it was great! I added cinnamon, nutmeg and some toasted pecans!

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Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….

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